Ingredients: Scallops - 3 large halves Raw Almonds - small bowl Soy Sauce - 1-2 tbsp Sea Salt and Pepper Cava (or white wine) Olive oil Tomatoes - 3 tbsp finely chopped Seaweeds - a small handful of 4 different varieties Salt Chinese rice noodles ­ a small handful, cooked

Methods:

1. To prepare almond sauce, place raw almonds in a blender with soy sauce, salt and pepper and Cava (just enough to cover the almonds); blend well until smooth.
2. Heat frying pan with olive oil; add tomatoes, seaweeds and salt; cook briefly until hot and set aside.
3. Slice scallops in half; sprinkle a little salt and olive oil on each one (cover surface with oil so that the scallops don’t stick) and place in a heated pan.
4. Cook briefly over medium heat, just until the edges are golden, then turn over scallops and cook, removing almost immediately. Place scallops on a plate.
5. Add cooked Chinese rice noodles to tomato and seaweed mixture, place pan back on heat, stir and heat well for 30 seconds or so, then turn heat off.
6. To plate, first pool Cava sauce on plate, then add rice noodles, tomato and seaweed on sauce and, finally, place scallops gently on top. You may wish to add a drop of hot jalapeno oil to each scallop. Decorate the dish with fresh basil, whole sliced almonds and baked garlic chips.